Fabulous Torta Argentina From Chef Anamargarita Otero of StreetFood Asia

KASA - Steak Marinade

2 lbs of Skirt Steak

2 teaspoons of minced garlic

1Tablespoon of dried Oregano

¼ Cup of White Vinegar

Salt & pepper (to taste)

½ Cup Olive Oil

Place your steak in a large bowl and season the steak with salt and pepper. To the steak then add the garlic and oregano making sure to rub it in evenly all around the steak. Add the vinegar and the olive oil and rub them into the steak as well. Cover the bowl and marinate the steak for at least ½ hour.

The steak may be left out (covered)for that amount of time .

Torta Argentina

By Chef Anamargarita Otero, StreetFood Market

4 Servings

4 bolos (French style bread in large roll form)

2 Avocados

½ Red Bell Pepper

½ Green Bell Pepper

½ Small Yellow Onion

2 Ripened Plantains

Salt and Pepper

Tomato

Lettuce

Mayonaise

Olive oil for frying (or combination of butter and oil)

Chimichurri Sauce

Marinated Steak

Marinate Steak and set aside for ½ Hour

Make Chimichurri sauce and set aside

Cut Bell Peppers and Onions into ¼ " strips (keep onions separate)

Peel and slice Plantains. They cook and look better when they are cut on a bias.

Cut lettuce into strips

Cut Tomato into rounds

Cut your Bolos in half and remove some (about 1/4) of the inside of bread on each of the halves. Leave a rim around the edges.

Grill your steak to the desired doneness. For this recipe I prefer the steaks done to medium. Saute your onions in a pan using about a tablespoon or so of olive oil. When the onions have softened and have gotten a little color add the peppers, salt & pepper and sauté until they have softened but still retain their color. Set aside.

Fry the plantains in olive oil, or a combination of a little sweet butter and olive oil. They do not require much frying – just a little browning is enough.

Slice your steak into thin strips. I like them to be about the same thickness as the onions and peppers – about a ¼ of an inch thick.

Spread a little mayonnaise on each side of the bread- only a little as too much will mask the flavors in the rest of the sandwich. On the bottom side of bread put lettuce and tomato. Top with a generous amount of sliced steak. Top the steak with Chimichurri Sauce, about 1 to 2 Tablespoons. Then add your sautéed onions and peppers (1/4 of the amount you have in total). Top with 4-5 slices of fried plantain.

On the top side of the bread spread ½ of an avocado. Serve with a small side of Chimichurri sauce .

Chimichurri Sauce

1/4 cup coarsely chopped parsley

3 tablespoons red wine vinegar

4 large garlic cloves, minced (2 1/2 tablespoons)

2 teaspoons crushed red pepper

Kosher salt and freshly ground pepper

1/2 cup extra-virgin olive oil

Sauce may be made in a blender for a smoother texture, but the traditional method is chopping it all by hand and blending the ingredients in a bowl.

It is important to remember to hold the sauce at room temperature at least 20 minutes to allow all of the flavors to marry. The sauce can be made several days ahead of time and held in the refrigerator but it is important that the sauce be brought to room temperature before using it.